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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bavarian Cream Filling Recipe

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This recipe for Bavarian Cream Filling is from "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons Unflavored Gelatin
1/2 Cup Cold Water
4 Large Egg Yolks
1/2 Cup White Sugar
1 Pinch Salt
2 Cups Milk
1 Teaspoon Vanilla
2 Cups Heavy Cream
Directions:
Directions:
In small bowl, stir together gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. In a medium saucepan, bring milk to a boil. Pour hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan, cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour custard through a strainer. Stir in softened gelatin and vanilla and stir to melt the gelatin. Allow to cool. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

 

 

 

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